|
6
|
2
|
Hands clean and properly washed |
No |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee soil hands and don gloves withou washing hands. CDI, hands washed.
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee briefly scrub and rinse hands. EHS explained correct hand washing procedures to employee. CDI, employee washed hands. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
No |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing wiping cloth at front hand wash sink. EHS explained to PIC that hand sinks are for hand washing only. |
|
14
|
3
|
Food-contact surfaces: cleaned and sanitized |
No |
Yes
|
Yes |
Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers with sticker residue stacked and stored as clean. CDI, items removed for Wash/Rinse/Sanitize. PIC states facility has different staff for washing dishes. Verification required.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration of sanitizer at 0PPM at dish machine. CDI, sanitizer added, concentration at 50PPM. |
|
18
|
1.50
|
Proper cooling time and temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed red salsa cooling overnight at 46F. CDI, item discarded by PIC. |
|
31
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed red salsa cooling in large bucket with lid on. CDI, item discarded by PIC. EHS discussed cooling methods with PIC, including reducing portions when cooling. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed black build up on cutting board. Need replaced/resurfaced. |